Stuffed Tomatoes (with Rice)

  • 12 large tomatoes
  • 1 t sugar
  • 3 cups chopped onions
  • 1 1/2 cups olive oil
  • 1/2 cup chopped parsley
  • 1/2 cup chopped dill
  • 1/2 cup pine nuts (can use raisins instead)
  • 1 cup of rice
  • salt and pepper
  • 1/2 cup water
  • Wash tomatoes and cut off tops as in Yiayia’s recipe. Reserve tops.
    Scoop out interior , chop and reserve.
  • Saute onions in 1/4 cup olive oil until soft.
  • Mix onions, parsley, dill, raisins and/or pine nuts, chopped tomato pulp, and 1 cup olive oil and saute for 3 minutes.
  • Season to taste with salt and pepper.
  • Fill tomatoes with mixture and cover with tomato caps. Place in casserole with remaining 1/4 cup olive oil and water.
  • Cover with foil and bake in 350 oven for 30 to 40 minutes or until rice is cooked, basting occasionally.
  • Remove from heat and cool.
  • May be served at room temperature.